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Blueberry Pie

Main photograph of prepared recipe.

This very fresh-blueberry-tasting pie uses an unusual technique to bring the filling to just the right texture, without the cornstarchy taste or feel of other blueberry pies.

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Difficulty Level

Easy

Hard

Needed Items

Durations

  • 20 minutes prep
    40 minutes baking time
    Total time (with making the crust) 1 hr 10 minutes

Ingredients

  • Pie crust for 9" two-crust pie (see link in notes below)
    4 cups fresh or frozen blueberries (2 pints)
    3/4 cup sugar
    3 Tbsp water
    1 tsp lemon rind, grated (too little lemon is better than too much lemon)
    1/2 tsp cinnamon
    2 Tbsp butter
    2 Tbsp sugar for top of pie, or Sparkle Sugar
    1 egg and a pinch of salt, if you want to eggwash the top of the pie (Optional)

Number of Servings

  • 8

Equipment

  • 9" pie pan
    2 quart sauce pan
    Large bowl
    Silicone spoon or spatula
    Zester for grating lemon peel
    Rolling pin, bowl, & parchment paper/wax paper/plastic wrap for making pie crust

Do-Aheads

  • Make a crust for a 2 crust pie (see link in notes below)

Additional Notes

Here’s the pie crust recipe.

And BTW, if you want your lemon flavor to be subtle, rather than idenfiable, only use about 1/2 tsp.

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